Directions:Mix first 4 ingredients in a large bowl. Let rest for 5 minutes.

Mix rice flour, tapioca flour, potato starch, xanthan gum in a medium bowl. Put half the flour mixture into the yeast mixture. Mix with a hand electric mixer on low speed until all ingredients mixed in. Add the other half of the flour. Mix with the mixer until well combined. Do not over beat.

Grease a bowl with Crisco or a few teaspoons of vegetable oil. Transfer the dough to this bowl and turn dough over so that it is greased on all sides. Cover with a damp towel. Let rise in a warm place for 1/2 hour to an hour (I let mine rise for 30 minutes and it turned out just fine, doubled in size).

Preheat the oven to about 375°F, Divide dough into equal pieces (I was able to make 10, her recipe says 8. If you do them too large, they fall apart more easily...

Gently roll each into a rope with your hands and/or on waxed paper. The dough is fragile and will come apart easily so rest the parts that are not between your hands on the waxed paper so that it is supported. Shape the rope into a pretzel shape.

Use the egg wash and then put the desired topping on the pretzels.

Cook for about 15-20 minutes in the oven.

They will be a faint tan but not brown. Remove cookie sheet from oven when done.

Number of posts : 254Location : GermanyHow long since diagnosed? : a long while nowRegistration date : 2007-10-11

Subject: Re: Soft Pretzels Wed Nov 07, 2007 11:09 am

They are somewhere in between to be honest. I cannot for the life of me figure out how to make them dark as usual. But, i did find sea salt and it came out gloriously. If I can subside my sniffles enough I might make some more today.